TIP OF THE DAY: Make A Recipe You’ve Been Saving “For The Right Time”

We have the bad habit of collecting recipes. Not making them, mind you, just collecting them. Whether torn from magazines or saved digitally, we have so many recipes, we could publish a cookbook series called “Recipes We Never Tried.” Yesterday, we tore from The New York Times the this recipe for namoura, a Lebanese semolina…
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RECIPE: Melba Toast

[1] Melba toast and olive tapenade. Here’s the recipe from Sprinkles & Sprouts. [2] Chicken liver paté and Melba toast, with a dab of marmalade. Here’s the recipe from Drizzle And Drip. [3] Salmon tartare and melba toast. Here’s the recipe from Olive Magazine. Crackers or crisps like these are thin and crunchy, but were…
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TIP OF THE DAY: Low-Carb, Low-Calorie Bruschetta

Make this BLT bruschetta with more“L” when you serve it in endive or romaine instead of on bread. Photo courtesy National Pork Board. Bruschetta has become a popular hors d’oeuvre and snack. It’s delicious and supplies veggies, but it would be even better for you with less bread. While slicing the bread thinner is one…
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TIP OF THE DAY: Deck the Hors

How festive are these! Stuff peppadews with feta or goat cheese. Photo courtesy PeppadewUSA.com. Be “seasonal” and include some red and green hors d’oeuvres at your holiday party. Some crowd-pleasers are very easy to make. Skewers. Take long toothpicks and bocconcini (1″ mozzarella balls—the word means “mouthfuls” in Italian) and stack one ball with a…
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